Baked Chicken Nuggets

Chicken nuggets that are still perfectly golden, full of flavor and deliciously crisp without being fried, say what!? These chicken nuggets are utterly amazing. They are the best chicken nuggets I’ve ever had, and I couldn’t believe they were healthy! I love how healthier things can actually taste better than their less healthy opponent. This recipe is true proof of that. This is another Pinterest find (I did change up a few things), it is one of my new favorite recipes. It’s quick, it’s incredibly easy and it’s a crowd pleaser. Chicken nuggets aren’t just for kids, adults and kids alike will immediately fall in love with these baked chicken nuggets after just one bite. Enjoy!

Instructions

Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) generously with olive oil spray. Pour 1 Tbsp extra virgin olive oil into a small mixing bowl. In a separate mixing bowl whisk together Italian seasoned bread crumbs, Panko bread crumbs, Parmesan cheese, parsley, salt and pepper. Place chicken pieces into olive oil and toss chicken to evenly coat. Drop oil coated chicken, working with about 5 pieces at a time, into bread crumb mixture and coat each side (I kind of pressed the pieces into the bread crumbs to get more to stick). Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces. Spray top of chicken pieces with olive oil spray. Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes (I moved the oven rack up a few and broiled mine during the last about 1.5 minutes to get a more golden crust, if doing this DO NOT walk away from the oven, keep a very close eye on it). Serve warm with ketchup, barbecue sauce or honey mustard for dipping, if desired.

Recipe Source: adapted from skinnytaste.com

Recipe Notes

*this is one recipe I pulled out the Kraft pre-grated Parmesan cheese in the shaker bottle. Just be sure to break up any clumps before whisking it in. They add an ingredient to keep the cheese from caking but mine always ends up caking together into little clumps anyway. You could use freshly grated Parmesan as well. Update 6/7/12: someone mentioned in a comment below that the freshly grated Parmesan was better than the pre-grated Parmesan, I trust that opinion because fresh is always better but if you're in a rush the pre-grated powdered stuff works okay too.

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19 comments

Kensey: I’m not sure how I stumbled across your blog, pinterest maybe? Anyways, my husband is so glad I did :)I’ve made several of your recipes and they’ve all been huge hits! Especially the sugar cookie bars :) In fact, I’m cooking your shredded beef tacos and fresh salsa right now and they smell delicious!! Thanks for all your hard work! PS. Your photos are incredible, too! June 4, 2012 at 6:04pmReply

That Food: Mixing spiced breadcrumbs, panko and parmesan is a great trick. Several months ago, a friend recommended adding some chickpea flour, it adds a new dimension of taste and crunchiness.

Jaclyn: Kensey – thanks so much, that’s so nice of you to say. I’m so happy to hear you’ve enjoyed the recipes. I hope you loved the tacos =), they are one of my favs.That food – that is an interesting idea I will have to try. Thanks for your comment! June 5, 2012 at 7:54amReply

Chung-Ah | Damn Delicious: I absolutely love these! Homemade chicken nuggets that taste better than McDonalds and is a hell of a lot healthier? Yes, please! June 5, 2012 at 12:37pmReply

Chelsea: These look so good! I love chicken nuggets but always worry about all the crazy ingredients they put in them. I’d love to make my own! June 5, 2012 at 5:57pmReply

Anonymous: Add some unsweetened coconut to the bread crumb mix… Yummy!!!!! June 7, 2012 at 3:56pmReply

Anonymous: These were THE BEST CHICKEN NUGGETS EVER!!!! My daughter accidentally used real parmesan cheese instead of the powdered kind like we were going to and they taste just like KFC chicken without the grease and sog. We made the second batch with powdered parmesan cheese and they weren’t as good. These are a new family favorite! I used the leftovers on a ceasar salad and it was perfect. Thanks so much for the recipe! June 7, 2012 at 6:39pmReply

Jaclyn: Anonymous 1 – coconut does sound delish with this, mmm and it would become nice and toasted in the oven. I love coconut!Anonymous 2 – I’m so happy to hear you thought so =)! Good to now that fresh Parmesan was better since I’ve only tried the kraft. More often then not I use fresh Parmesan in recipes so it would make sense that it would be better =). Thanks for the info and thanks so much for your comment! June 7, 2012 at 10:09pmReply

Anonymous: These look so good! I plan to make it for a small get together this evening, can I make it say..2-3 hours in advance..will it be still crisp or can it be reheated without compromising on the taste ..Please reply..Thanks in advance.Your ardent follower! August 10, 2012 at 11:29amReply

Jaclyn: Anonymous – sorry I just got home and noticed your comment, anyway these are best served warm out of the oven. The topping does tend to soften once refrigerated as left overs. Hope you enjoy/enjoyed! August 10, 2012 at 10:41pmReply

Jocelyn: These are really tasty! To make them crispier, I baked mine on a wire rack (coated with cooking spray) set on a cookie sheet. Thanks so much! January 11, 2013 at 8:25pmReply

Jaclyn: Genius idea, that’s how I cook bacon. Thanks for the tip and comment! January 12, 2013 at 10:15amReply

Rajesh Kumar: I make the same thing, but don’t bake it for anywhere near as long. Ten minutes on one side, turn over, and five on the other. Make sure to spray some veg spray before baking, and when you turn them over. In my experience, the short baking time guarantees that they will be really moist. June 5, 2015 at 2:15amReply

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